New Year’s Prosperity Dish

• 1 cup Chinese celery, chopped in 1-inch lengths
• ¼ cup dried seahair (faat choi)

Rehydrate seaweed by covering in water for 30 minutes or more; drain. Then rinse with hot water, drain, and rub with a teaspoon or so of oil, separating the strands so that they will not cling together in a single clump during cooking.

Parboil the gluten puffs to remove dirt and excess oil; drain.

To cook, heat oil in wok and season with ginger; when oil is very hot, add celery.